Today, I made a whole roast chicken with garlic, lemon grass, parsley, thyme, and other herbs. Add any herbs you prefer.
1 roasting chicken, about 4 to 5 pounds
1/2 salt and pepper to taste
1/2 tsp. herbs : rosemary, thyme, parsley
1 medium onion, quartered/ 3 stalks spring onions
1/2 clove garlic
1 stalk lemon grass
1. Preheat oven to 350°.
2. Wash chicken and pat dry.
3. Rub inside of chicken with salt, pepper and herbs. Add the onion quarters or spring onions, peeled garlic and crushed lemon grass to chicken cavity. I like to rub remaining salt, pepper and herbs on the chicken's skin.
4. Truss whole chicken or compress it together upon itself to achieve an even cooking process. This will also keep the legs and wings to stay moist. For proper trussing, please check out this site: http://www.ibiblio.org/expo/restaurant/techniques/truss.html
5. Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound. Add whole potatoes and vegetables on the pan, as desired.
Internal temperature should register about 175° on a meat thermometer.
My Pangga said it was very tasty. "Delicioso!"
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